Recipe For Chocolate Cake

Shhhh, I have a guilty secret! I love to lick the batter off the spatula!

When I first started baking as a child, I thought cakes came out of boxes. We would get a box cake mix, add oil and eggs and whisk it all up. The batter would then be placed into baking tins and bake in the oven while my sister and I each got a whisk to lick off. Well, that was an invaluable experience for me. After many years of not eating sugar, I felt like chocolate cake. I had no idea where to start in baking one but I knew that cake batter made from scratch had to have sugar, cake flour and butter. I devised what I thought was an original cake recipe, by adding equal weight measures of fructose, flour and butter together. I now know that this equal measure cake is called a pound cake due to the original recipe having a pound of each of the main ingredients. For my first attempt at the recipe, I did not cream the butter or sieve the flour, but I knew I had to add baking powder to make sure it would rise. As I mixed the ingredients together I added the eggs I would have added to a box mix, and looked at the consistency of the batter. What I was aiming for was the taste and texture I could remember from my childhood. This led to me adding some milk and lo and behold, I had a batter that reminded me of baking with my sister.

This has become my ‘go to’ recipe for when I need a cake in a hurry. When I made my ‘go to’ recipe using a cup for cup equivalent so that I could use the Canderel Yellow 0%, it did not come out the way I wanted. It was tasty and dense and very chocolaty. But, I wanted something light and moist. This might have had everything to do with my ‘winging’ it, as opposed to applying the chemistry of baking to what I was doing. I was not going to go down defeated. And so, I tried again! I made some slight adjustments to the recipe and what I am sharing with you today is a divine, moist, almost caramel flavoured chocolate cake. And yes, I still lick the whisk!

Is there something you do when baking that is a secret?

Chocolate Cake
Chocolate Cake

Shhhh, I have a guilty secret! I love to lick the batter off the spatula!
 
Ingredients
  • 1 cup flour
  • 1 tablespoon cacao powder
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup Canderel Yellow 0%
  • 125g butter, cubed
  • 2 eggs, lightly beaten
  • ⅔ cup milk
  • 1 teaspoon vanilla extract
Method
  1. Preheat the oven to 160° Celsius
  2. Grease and flour a baking tin
  3. Sift together the flour, cacao, baking powder and salt
  4. Add the Canderel Yellow 0% and the butter
  5. Using a K beater with your electric mixer on a low speed, mix the ingredients until they resemble bread crumbs
  6. Combine the eggs, milk, and vanilla in a small mixing bowl
  7. Add to the flour mixture slowly, while beating on a low speed until mixed
  8. Then beat at a medium speed until the batter is smooth
  9. Use a spatula to make sure that the batter is properly mixed
  10. Pour into your baking tin and bake for 30 minutes
  11. Cool in the pan on a wire rack for 10 minutes
  12. Remove from pan and cool completely before icing
  13. To make the icing: melt a 85g bar of Canderel Dark with 10g butter in the microwave and then use a palate knife to smooth onto the cake

Click on the links for conversions and notes.

Disclosure: This post was commissioned and paid for in conjunction with the Canderel Yellow “What’s Your Guilty Food Secret?” Competition. This post is in line with my blogging policy.

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26 thoughts on “Recipe For Chocolate Cake

  1. No one should ever feel guilty about licking batter…it’s delicious 😉

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    1. I agree!

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  2. It’s the best part about baking…licking the bowl and spoon!!

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    1. without a doubt 🙂 thanks for the visit!

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  3. Spatulas were invited the ensure we get every single bit out of the bowl and onto our tongues 🙂 I do it too, and in Singapore, the only cake mixes came out of boxes too!

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    1. I knew there was a reason I have so many spatulas! Thank you for sharing that with me 🙂

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  4. No cake baking extravaganza is complete without some spatula licking! This cake looks delicious!

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    1. that is so true Joanne, and thanks for the compliment 🙂

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  5. I think you are in good company. If we are a foodie, how could we not enjoy every last bit of something delicious. Good that you worked out the recipe. It looks nice and moist just like you wanted.

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    1. it was really great and I was pleased the effort paid off 🙂

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  6. Another one of your recipes I will have to make, thanks Tandy.
    🙂 Mandy

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    1. my pleasure Mandy 🙂

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  7. Lovely cake, Tandy!! I never lick the left over batter, but my children do!! Have a lovely weekend! See you on Sunday!

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    1. that is what kids should do! See you Sunday 🙂

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  8. I alway lick the spatula & lick the leftover batter in the kenwood bowl before washing it! Your cake looks just stuning, my friend! 🙂 Yummm!

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    1. thanks Sophie – I don’t lick the bowl, but the spatula for sure 🙂

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  9. Great recipe and I think licking the spatula is the chef´s perogative (is that how you spell it?!)!

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    1. I like the word prerogative as it allows me to do what I wish 🙂

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  10. My sister and I used to take turns to scrape out the bowl and lick the spatula. It was a special treat. My mom never used packet cake mixes, and neither have I. Your chocolate cake looks wonderful, Tandy. 😉

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    1. I think a lot of people use premixes for cake but I love the old fashioned way of making cakes 🙂

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  11. I’ve never seen Yellow Canderel here in the UK. We have the red package sort, and I don’t know what the diff is. It’s all a bit confusing.

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    1. the yellow one is the sucralose based product – similar to Splenda 🙂

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  12. Mmmm your guilty secrets are tasty 😀

    Cheers
    CCU

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    1. as they should be 🙂

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  13. Tandy, you have a lot of guilty secrets! And I don’t think you need to feel guilty about any of them! 🙂 Lovely cake recipe..and it looks moist and delicious too!

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    1. and it lasted quite some time which is a bonus 🙂

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